Source of Recipe
1 cup all purpose flour
1/2 Tbl sugar
1/8 t. salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pices
1 1/2 Tbl ice water
2 Tbl. heavy cream
Combine the flour, sugar, and salt in a medium bowl. Cut in the
butter until the mixture resembles coarse meal. A few drops at a
time, add just enough ice water to hold the dough together. Place
the pastry on a lightly floured board and roll into thickness of
1/8 inch. Chill 20 minutes.
Place pastry over the cobbler and crimp the edges. Cut a decorative
pattern in the top, brush with cream, and sprinkle with remaining
tablespoon of sugar.
Bake at 425 until topping is golden brown and fruit juices are
bubbling, about 25 minutes.
Note: I always have to add more water and I never have cream to
top it with, although I do still put the sugar on top. This is a
very good crust for cobbler.